New This Month

Smoked-Salmon Cobb Salad


This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.

  • Servings: 8

Source: Martha Stewart Living, August 2008


  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup minced shallots (from 2 shallots)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 8 ounces bacon (about 10 strips)
  • 1 head Boston or bibb lettuce, leaves torn into 3-inch pieces
  • 3 large hard-cooked eggs, quartered lengthwise and halved crosswise
  • 3 ounces smoked salmon, flaked with a fork into bite-size pieces
  • 1 avocado, pitted, peeled, and cut into 1/2-inch dice


  1. Whisk buttermilk, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover, and refrigerate until cold, about 30 minutes.

  2. Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces.

  3. Arrange lettuce on a platter. Top with bacon, eggs, salmon, and avocado. Drizzle with 1/2 of the dressing. Season with pepper, and serve with remaining dressing on the side.

Reviews Add a comment

  • kewpie
    4 AUG, 2008
    This salad is so yummy! It was so good everyone wanted more. Instead of arranging the salad on a large platter I plated up the salads individually and then passed the dressing on the side. I would add another head of lettuce when serving 8.